Monster Cookies

Monster Cookies
From: Baker

MONSTER COOKIES

1/3 cup margarine or butter(2-2/3 oz)(75 g)
8 ounces peanut butter(225 g)
3/4 cup brown sugar(5-1/3 oz)(150 g)
2/3 cup white sugar(4.75 oz)(135 g)
2 eggs
9.875 ounces oatmeal(280 g)
1-1/3 teaspoons baking soda
1 teaspoon vanilla(5 ml)
2-2/3 ounces M&M's
2-2/3 ounces chocolate chips

Beat together sugars, butter, and peanut butter. Mix in rest of ingredients, except for the candies. When blended fold in the candies. Chill dough.

Scoop out onto a cookie sheet lined with baking paper. Trust me, they work better that way, one of the few cookies I say that about. Flatten cookie and bake at 350 F until done. Hard to say how long, it depends on the size of the cookie. For little ones check after 8 to 10 minutes. Done when lightly browned, but they don't change color a LOT unles way overdone.

Bananananas No/Low Sugar Cookies

Bananananas No/Low Sugar Cookies
From: Filbert

(Responding to a request from April R):

Here ya go Apes, it was nicer last time I did it, but the bananananas were too big this time and not very sweet, so I didn't add any sugar at all- they still all got et though:

Ingredients
8oz porridge oats
2 ripe bananananas- made up to 8 oz with brown sugar if needed
1 tsp baking powder
1/4 tsp salt
4oz marg/butter/oil or combination thereof
1 beaten egg

and, if available - 1 oz dark chocolate chips.


Mix everything but butter together, making sure there's no big lumps of nana left. Melt marg/butter/oil in a saucepan and mix thoroughly.

Drop walnut size blobs onto a greased baking tray, and squish them down a bit (I use greased greaseproof paper), allowing space for cookies to run.

Bake in middle of moderate oven for 20-30 minutes until golden brown and still a tiny bit soft.

Hello Dolly Bars/Magic Cookie Bars (Links)

rigs announced that she was going to make Hello Dolly Bars. Which led GT to Google a recipe (from Southern Food on about.com).

Later, taxi linked to the recipe she uses (from the nice people at Eagle Brand).

These are also known as "Magic Cookie Bars" or "7-layer-bars".

Bourbon Balls (Link)

Bourbon Balls
Shared by gardentraveler
From: The Joy of Baking

Of course, because it's me, I didn't make it exactly like the recipe. The recipe calls for 2 cups of vanilla wafer crumbs, which, it turns out, isn't the whole box. So, I adjusted ingredient amounts to go with the whole box. Also, I didn't toast the walnuts because I'm lazy.

I've done everything by weight because it's much easier to make sure that I've got the right amounts. If you don't have one (and bake from scratch at all) you really need to get a scale. But, for the scale-impaired, I've added dry measures.

275 g crushed vanilla wafers (2 1/4 c)
125 g chopped walnuts (1 1/8 c)
65 g confectioner's sugar (generous 1/4 c)
17 g cocoa (2 rounded tablespoons)
1 tablespoon plus 2 teaspoons corn syrup
1/3 c bourbon (you can use rum instead for Rum Balls)

I recommend sifting both the cocoa and the sugar so that they combine more evenly (I wound up sifting the mixture retrospectively, which was a pain because I kept having to dump out the walnuts.)

In any case: you mix all the dry ingredients, add the corn syrup and bourbon and mix together. I mixed with a spatula (one of those nifty silicon ones) and then by hand. You can refrigerate for a while at this point or continue and form 1 in. balls and roll them in sifted confectioner's sugar. Age in a tin for a while to allow the flavors to blend.